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Czech Pale Lager


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#21 HVB

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Posted 31 May 2017 - 07:04 AM

3ml? Or 3 grams?

When you have these beers fresh, they are not spiky-harsh with any kind of sulfate character. They're very smooth and any crispness comes from hops so the addition of CaCl to push the beer into that smooth, round area is a good idea, IMO.

Grams!!  what was I thinking ..lol



#22 Big Nake

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Posted 31 May 2017 - 07:10 AM

Grams!!  what was I thinking ..lol

I typically use 3g of CaCl in my gold lagers too. My chloride ends up around 75-80ppm while my sulfate stays at 27ppm and calcium is right around 60ppm. Seems like a good spot.

#23 Steve Urquell

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Posted 31 May 2017 - 04:09 PM

SOunds great Drez. If that doesn't make a great beer, I'll show up and drink it all.



#24 HVB

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Posted 03 August 2017 - 08:28 AM

Finally getting to this one.  Hope to brew it up Sunday, not sure what happend that it took so long :unsure:




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